Wontons with Mexican filling

Ingredients:

• 36 square wonton dough sheets
• 3 ears of corn, husked
• 1 small lime
• 1.5 cups sour cream
• 1/4 cup fresh cilantro, finely chopped
• 2 tsp hot sauce
• 2 plum tomatoes, diced (about 3/4 cup)
• 1 medium avocado, diced (about 3/4 cup)
• 0.5 cup red onion, finely diced
• Vegetable oil, for frying

Preparation:

1. Place the corn in a steamer basket over a pan of simmering water. Cover and cook for 8 minutes.
2. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon of lime juice. Add the sour cream, cilantro, hot sauce, and 1/4 teaspoon of salt and mix well; set the sauce aside.
3. Remove the corn from the steamer and let it cool slightly, then cut the kernels from the cob. Mix in a bowl with 0.5 teaspoon of salt.
4. Line a large baking sheet with paper towels, then arrange the wonton sheets on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado, and 1/4 teaspoon red onion in the center of each piece.
5. In a large saucepan, heat about 4 cm of vegetable oil until it reaches 190°C on a deep-fry thermometer (or insert a wooden skewer into the oil to check the temperature; bubbles should form around it).
6. Wet the edges of each dough sheet with water, then fold in half diagonally to enclose the filling and form a triangle; gently press to seal. Working in batches, lower the wontons into the hot oil with tongs and fry for about 1 minute. Flip and fry for another 30 seconds, or until golden brown. Transfer to paper towels to drain. Serve with cilantro and lime.